Internal temperature reading question

On a regular basis, any bread that I bake that requires a 200+ internal temperature reading NEVER reaches the temperature which it supposed to. The obvious reason is bad measuring tool. Can't use that excuse because I've tried three thermometers now. Now I'm using the CDN digital "quick read" with the highest recommendation from Cook's Illustrated. It has a max reading well over 400. I've tried the probe that came with my oven, along with other probe style thermometers.

Today I was baking an, albeit large, loaf (in a pan) of 75% whole wheat/25% white/other. The recommended goal was 205. I ended up baking it twice as long as recommended, never reading above 197. This is the common top-out. I have a brand new GE electric convection oven (came with the new house) that isn't a dog, but not a professional quality, either. Just a basic reliable oven that cooks evenly.